A simple, comforting everyday Gujarati-style cabbage sabzi made with finely shredded cabbage and potatoes, tempered with basic spices. This dry cabbage curry comes together quickly, uses minimal ingredients, and pairs perfectly with roti or dal-chawal.

I can’t count the number of times I’ve made this now. It’s our favorite way to eat cabbage. hands down. ⭐⭐⭐⭐⭐
– Mirandamom

About This Cabbage Sabzi Recipe

Gujarati Style: This sabzi is called kobi bateta nu shaak in Gujarati, where kobi means cabbage and bateta means potatoes.
– This is my mom’s recipe and I grew up eating this cabbage shaak at least once a week.
It’s a staple in many Indian households and especially popular in Gujarati kitchens for a weekday lunch or dinner.
The cabbage sabzi is
Easy & Quick to Make (gets ready in under 30 mins)
No onion, no garlic, perfect for simple or satvik meals
Mildly spiced (adjustable) yet flavorful
Naturally vegan

Ingredient Notes

Cabbage: It is a kind of vegetable that cooks very quickly. Also, cabbage stays fresh for weeks in the refrigerator. I always have one on hand and this cabbage sabzi is my go-to when I need to whip up something fast and healthy.
Potato: It adds body and makes the sabzi more filling. I prefer Yukon gold or red skin potatoes for Indian cooking — they hold their shape and texture nicely.
Green Peas: I’ve used frozen peas here. Cabbage and peas go surprisingly well together, trust me!
Curry Leaves: A must! They bring such a beautiful aroma to kobi nu shaak. Try not to skip.
Spice Powders: Just the basics — turmeric, coriander powder, and red chili powder. All are used in small amounts to keep the flavors light and let the cabbage shine.

How To Make Cabbage Shaak (Sabzi)?

Heat oil in a pan on medium heat. Once hot, add mustard seeds and let them splutter. Then add cumin seeds and let them sizzle for a few seconds.
Add curry leaves and chopped green chilies. Sauté for 30-40 seconds.
Add hing and turmeric powder.
Immediately add finely chopped cabbage, green peas, and diced potatoes. Mix everything well. (Tip: cut potatoes small so they cook evenly with the cabbage.)

Collage of 4 images showing tempering of mustard, cumin seeds, curry leaves and green chili, adding veggies.

Sprinkle salt, red chili powder, and coriander powder over the veggies.
Stir well so all the spices coat evenly.
Cover the pan with a lid and cook for 12-15 minutes or until the potatoes are fork-tender and cabbage is soft but not mushy.
(Tip: cabbage releases enough moisture—no need to add water.)
Stir two to three times during cooking to prevent sticking. If it starts to stick, sprinkle a little water and stir. Once cooked, turn off the stove and keep the pan covered until serving.

Collage of 4 images showing adding, mixing spices, covered with a lid and cooked sabzi.

Expert Tips

Do not overcook cabbage: It should be soft but still hold its shape. Overcooked cabbage becomes mushy and loses its flavor.
Use a heavy-bottomed pan: This prevents the sabzi from sticking or burning while cooking on low heat.
Make it ahead: This cabbage sabzi stays good for 1-2 days in the fridge, so it’s great for meal prep or lunchbox.

Serving Ideas

Simple Comfort Meal: Pair it with rotli or thepla and some mango pickle, chaas and papad on the side for a quick, satisfying lunch or dinner.
With Rice: Though usually eaten with roti, it also tastes great when mixed dal-chawal and a drizzle of ghee.

Kobi bateta nu shaak with rice in the back.

Check Out Other Sabzi Recipes

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry